The Modern Kebab: 60 delicious recipes for flavour-packed, gourmet kebabs - Couverture rigide

Bab, Le

Couverture rigide

ISBN 10 : 1785036424 ISBN 13 : 9781785036422

Editeur : Ebury Press, 2017

Synopsis

The ultimate late night takeaway dish gets a new lease of life in this fabulous cookbook from the chefs behind the Soho restaurant, Le Bab. With over 60 accessible recipes and stunning full colour photography, this is the perfect way to satisfy those late-night cravings with gourmet recipes for fresh, accessible and delicious kebabs!

'The kebabs are beautiful.' -- Time Out
'Cleverly crafted kebabs.' -- Evening Standard
'Brilliant book with a huge variety of recipes' -- ***** Reader review
'Phenomenal' -- ***** Reader review
'Makes Kebabs Great Again' -- ***** Reader review

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Scrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in delicious, flavour-packed dishes made the right way and using the best ingredients.

With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs, Mains and Cocktails, these dishes can be made at home and paired together to create a feast for your family and friends and fit for any occasion.

Taking inspiration from their culinary training and focusing on provenance, seasonality and technique, Le Bab have reinvented the classics as well as creating completely ingenious new combinations.

From Cauliflower pastilla, Endive and pomegranate salad, and Merguez and chickpea ragu, to kebabs that include Grilled mackerel with dill, pickle and fennel, Spring chicken with sprouting broccoli and harissa mayo and Winter pork with beetroot relish, charred cabbage and crackling, there are recipes suitable for vegetarians and vegans, along with a wide variety of both meats and fish.

Embrace the flexibility and flavours of the kebab!

A propos du livre

À propos de l'auteur

Le Bab is a kebab renaissance project founded by Stephen Tozer and Ed Brunet. Originally a street food operation, they have since opened a restaurant off Carnaby Street in London. They have reinvigorated kebabs with provenance, seasonality and technique honed in Michelin starred kitchens. Stephen laid the foundations for Le Bab’s menu by experimenting with British produce and Middle Eastern flavours. Ed spent a year in stages at several Michelin-starred restaurants, before joining Le Gavroche, where he gained the key skills of classical French training.

Manu Canales is head chef of Le Bab and is inspired by the intensely seasonal, ingredient-driven cookery of his childhood home in Aragon, Spain. Manu rose from first commis chef to sous chef at Le Gavroche, before joining Ed and Stephen at Le Bab.

www.eatlebab.com
www.instagram.com/eatlebab/

À propos de la quatrième de couverture

The ultimate late night take away dish gets a new lease of life in this fabulous cookbook. Scrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in delicious, flavour-packed dishes made the right way and using the best ingredients.

Détails de l'édition

• Éditeur: Ebury Press
• Date d'édition: 2017
• Langue: anglais
• ISBN 10: 1785036424
• ISBN 13: 9781785036422
• Reliure: Relié
• Nombre de pages: 128
• Coordonnées du fabricant: non disponible
• Personne responsable: Terminal Video; n.pederzini@terminaldistribuzione.com; ; Via Bruno Buozzi, 24/26,; Granarolo dell'Emilia BO,; Italie